• Preheat the oven to 180°C/350°F/gas4. Then in a large shallow pan, on a medium to high heat, brown the chicken thighs in the olive oil. Remove the chicken and set aside. • Add the chopped onions and fry till starting to colour, for about 5 minutes. • Add the garlic and chorizo then fry for 3 minutes. Add the stock and scrape any bits from the bottom of the pan into the stock. Add the chicken thighs, cover the pan with a lid and place in the oven for 20 minutes. Add the potatoes, thyme leaves and a little salt and pepper. • Replace the lid and return to the oven for 20 minutes to cook the potatoes and reduce the sauce. • When the potatoes are done, remove the lid, scatter the olives around the stew and let the oven crisp the top of the potatoes and chicken for a further 15 minutes until the stew is done. • To serve, spoon into bowls and sprinkle some fresh parsley over the top. Serve with crusty bread.